A current review of U.S. beef flavor II: Managing beef flavor

O'Quinn, Travis G.; Legako, Jerrad F.; Woerner, Dale R.; Kerth, Chris R.; Nair, Mahesh N.; Brooks, J. Chance; Lancaster, Jessica M.; Miller, Rhonda K.

doi:10.1016/j.meatsci.2023.109403

Cited by 9 publications

(6 citation statements)

References 138 publications

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“…Beef flavor is complex and is impacted by a variety of factors both pre-harvest and post-harvest [ 34 ]. Animal diet, particularly grass-finishing versus grain-finishing, has been shown to impact the fatty acid composition of beef, thus altering its flavor [ 35 , 36 , 37 ].…”

Section: Discussionmentioning

confidence: 99%

“…Animal diet, particularly grass-finishing versus grain-finishing, has been shown to impact the fatty acid composition of beef, thus altering its flavor [ 35 , 36 , 37 ]. Additional factors of animal age, growth technologies, and days on feed may also impact beef flavor [ 34 ]. However, the carcasses selected for this study were chosen at the hot carcass scale, so no live animal management traits were known.…”

Section: Discussionmentioning

confidence: 99%

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Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

Bakker,

Egolf,

O’Sullivan

et al. 2024

Foods

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The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middleweight (MW; 386–432 kg), or heavyweight (HW; 466–524 kg) carcasses with USDA Choice (LC) or USDA Select (SEL) quality grades were used in this study. Carcasses were tracked through fabrication and the semitendinosus, chuck roll, and strip loin were collected and fabricated into eye of round, Denver cut, and strip loin steaks, respectively, for consumer sensory evaluation. USDA Select MW Denver cut steaks had increased overall liking and texture liking scores and were more tender and juicier than the SEL LW steaks (p ≤ 0.02). USDA Select MW strip loin steaks had increased overall and flavor liking scores and were more tender than the SEL LW steaks (p ≤ 0.02). USDA Choice MW eye of round steaks had increased overall, flavor, and texture liking scores and were juicier than the LW eye of round steaks (p ≤ 0.04). The steaks evaluated in this study were differentially impacted by HCW and little to no clear pattern of effects could be determined across cut or quality grade. Additional research is needed to determine the most acceptable HCW from a consumer perspective.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

Bakker,

Egolf,

O’Sullivan

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…These changes in the individual PUFA content resulted in an increase in the ratio of n-6 to n-3 PUFA with increased post-weaning concentrate feeding; however, all ratios were below 4, which is considered beneficial for human health [41]. Beef flavor is related to the fatty acid composition of the meat, and reductions in n-3 PUFA alter oxidation and the formation of volatile flavor compounds that are attributed to grassy flavor notes [4].…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Research shows that beef flavor is a major factor in the demand for beef [4]. Of the preharvest factors that influence beef flavor, the marbling level is the most important factor for beef flavor development in relation to the change in the fatty acid composition [4]. Research indicates that IMF deposition proceeds more rapidly when the carcass weight is around 200 to 400 kg and that the final IMF amount depends on levels attained at the end of the growing period [5,6].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Post-Weaning Concentrate Feeding Prior to Forage Finishing on Intramuscular Fat Deposition

Duckett,

Pavan

2024

Animals

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The objectives of this study were to examine the effects of feeding high-concentrate diets post-weaning (PW) prior to forage finishing on (1) changes in ultrasound intramuscular fat deposition and lipogenic/lipolytic gene expression during the post-weaning phase and (2) carcass characteristics and fatty acid composition after forage finishing to 487 kg. Steers were randomly assigned to one of four treatments (PW0, PW40, PW80, and PW120) at weaning to examine the time of high-concentrate feeding prior to forage finishing. The ultrasound intramuscular fat content was greater (p < 0.05) for PW120 compared to those for PW0, PW40, or PW80 at the end of the post-weaning phase. Feeding high concentrates (PW120) up-regulated (p < 0.01) the mRNA expression of fatty acid transporters and lipogenic genes and down-regulated lipolytic genes in the LM compared to PW0. Carcasses from PW120 were graded 83% Choice (p = 0.025), whereas carcasses from other post-weaning treatments (PW0, 40, or 80) were graded 25, 36, and 54% Choice, respectively, at the final harvest. The total fatty acid content of the muscle at slaughter was greater (p = 0.0004) for PW120 than PW0, PW40, and PW80. Feeding high-concentrate diets to steers post-weaning for 120 day enhanced early intramuscular fat deposition without causing major changes to the fatty acid composition of the longissimus muscle after forage finishing.

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Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Piochi,

Nervo,

Savo

et al. 2024

Food Research International

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A current review of U.S. beef flavor II: Managing beef flavor

Cited by 9 publications

References 138 publications

Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

Effect of Post-Weaning Concentrate Feeding Prior to Forage Finishing on Intramuscular Fat Deposition

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

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